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Garlic

Garlic was one of those foods that I used to avoid, even though I knew it provided health benefits beyond protecting me from supernatural baddies! The whole garlicky breath thing was a deterrent. My how my perceptions have changed.

Garlic has been used medicinally since the ancient times. Anthony William writes, in Life Changing Foods, that this powerful food is even more important to our well being now. Garlic is antiviral, antibacterial, antifungal, anti-parasitic and rich in the phytochemical allicin, a sulphur compound that prevents disease.

Garlic kills unproductive bacteria, fungi, viruses and parasites in the intestinal tract, without wiping out the beneficial bacteria and microorganisms that our guts need.

Garlic is perfect for fighting colds, flus, strep, pneumonia causing bacteria, and viral related cancers. It also extracts toxic heavy metals from the colon and boosts the immune system.

The antiviral and antibacterial properties in garlic defend the body against Epstein Barr and strep by killing off the virus cells. This prevents urinary tract infections, sinus infections and small intestine bacteria overgrowth. It also flushes toxic viral and bacterial wastes out of the lymphatic system.

I’ve shifted from avoiding garlic, to always having it on hand. It is in my top five for favorite foods to cook with. I feel panicky if I realize I’ve run out! Minced garlic goes in my stir fries, sauces and dressings. In fact, it finds its way into most of my recipes. And, I don’t notice any garlic scent lingering after I’ve eaten it.

Watch for the Try This Tuesday blog post next week. I’ll be trying a Garlic Tahini Dressing recipe!

Order your copy of Life Changing Foods by clicking the link below, and learn more about garlic and other health boosting, disease eliminating foods.

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